Kallan’s Bar and Grill (American Cuisine)

Within our small community we have a variety of good restaurants. From time to time, each one will be featured in this column.

Kallan's is located in downtown Lucerne Valley where the ‘Y Saloon’ was known for many years. The exterior has a new stucco façade with large front windows and an inviting entrance. There is ample parking in front and rear.

Upon entering, one notices a long, sleek bar with plenty of seating. The back wall is beautifully lit, displaying a well-stocked variety of drinks. Patty, John and Katelyn are experienced bartenders who enjoy their work while hobnobbing with patrons. There are eight large-screen televisions strategically placed for easy viewing and jukebox with latest tunes. Left of the front door there is a billiard table where our local pool sharks appreciate each other's cues and wit. Many years of practice is evident in their high level of playing skills. Friendly competition and easy camaraderie abounds.

Patty emphasized, “This is a family restaurant.”

Indeed, this restaurant is family-oriented. Kallan is the name of the owner’s two-year-old son. The family has two other restaurants, one in Hesperia (The Whiskey Barrel) and one in Sugarloaf (Kallan's). At the Whiskey Barrel, Country & Western music is played after 10 p.m., seven nights a week. They also serve Sunday brunch.

Here in Lucerne Valley, ‘Kallan's’ décor is inviting and nostalgic – it is retro 1950’s. Tables, chairs and booths have clean chrome legs with finely-crafted upholstery in classic red, white, gray and black. The menu is varied just enough so parents can enjoy steaks and baked potatoes while their children are enjoying good old American favorites: hamburgers, french fries and ketchup.

This brings us to the expression "American Cuisine." Research indicates that this cuisine reflects U.S. history of European colonization, especially during the late 1700s up to about 1910. New ingredients and cooking styles were introduced at that time. The United States is vast, with highly specialized regional cooking in individual home kitchens and restaurant fare. But every nook and cranny of America has something in common: whether served at home, pubs, bars, diners or restaurants; we all know about hamburgers, french fries and ketchup (catsup).

Origin of hamburgers: inspiration came from Hamburg, Germany where butchers first took beef steaks, ground them up, added seasonings and formed them into patties. But, of course, it took living in fast-paced U.S.A. to turn these patties into a sandwich. In 1895, a European immigrant started ‘Luis’s Lunch Wagon’ in New Haven, Connecticut where his ‘hamburgers’ (ground beef patty between two slices of bread) became any gourmand’s delightful success.

French fries have a less direct route to the U.S.. Potatoes actually are a native botanic from South America. They were introduced to Europe in the 1500s when Spanish explorers took them back home after visiting the Western Hemisphere. Potatoes quickly became a staple throughout Europe. Although called French fries, ‘les frites’ (deep-fried potatoes) originated in Belgium in the 1600s, where Flemish and French languages are spoken. However, by the 1700s this hot, crispy delicacy did spread to France.

History gives us more insight into travels of the French fry. Between 1785 – 1789 Thomas Jefferson was the U.S. Representative as minister to Paris, France. Being a connoisseur of food, he evidently never forgot the taste for ‘les frites.’ As third president of United States during 1801 – 1809, Jefferson asked that the official presidential cook should learn to make “Potatoes in the French manner.” Jefferson actually wrote out a recipe for how to make ‘les frites.’ However, it was not until 1921 that French fries took off in popularity in the U.S. when ‘White Castle,’ the first fast food chain in America, combined hamburgers with French fries and ketchup.

Although ranch-style dressing has become another favorite condiment for French fries, will it replace ketchup? Who can forego the spicy, sweet, tangy, tomato flavor for long? First produced in the U.S. In 1876, ketchup has stood the test of time as a complement to French fries and hamburgers. Americans now purchase ten billion ounces of ketchup annually!

Ronnie, Kallan's self-styled chef also has European roots. He was born in Whittier and raised by his grandparents. His grandmother, Marylou, is Irish and his grandfather, Albert, was Hungarian. Ronnie recalls being in the kitchen at a young age watching, listening and learning. He thoughtfully expressed, “ I really paid attention. GramMa made food like shepherd’s pie, stuffed cabbage and stuffed peppers. I knew I always wanted to be in the kitchen when I grew up. Yes, I paid attention as a kid. I fell into glitter and I’m still shining.”

Just after Kallan's opened, Ronnie walked in and asked if they were hiring. With his confidence and demonstration of ease in the kitchen, he was accepted as their chef. Although the specialty menu was planned by the owners before Ronnie started working, he brings his own flair and genuine zest to every plate he serves. Observing him in the kitchen, it is easy to see that Ronnie innately multitasks, knows what foods needs more time to prepare, smoothly fills several orders at once and finishes just at the right time. He has been training a new assistant, Robert, who shows the same zeal and aptitude as the rest of the staff.

Kallan's salads are packed with various fresh vegetables and the greens are a delicious "Spring mix." Their delectable hamburgers are familiar sounding but have ‘Kallan's’ original twist. Most often ordered by hungry patrons are; ‘bacon cheeseburgers,’ ‘pastrami burgers’ and the ‘patty melt.’ Veggie burgers are also served as a regular with all the fixings or as a ‘veggie patty melt.’ Also served is the ‘TRIPLE BYPASS BURGER!’ It consists of two kinds of meat, a fried egg, a thick slab of American cheese, six other secret ingredients and house specialty sauce, and French fries. Not everyone can eat the whole thing!

‘Kallan’s’ is open seven days a week. Besides great food and friendly service, ‘Kallan's’ provides wi-fi as a courtesy to their patrons. Monday through Saturday hours are from 11 a.m. – 2 a.m. Sunday hours are from 11 a.m. – 4 p.m. Monday nights is karaoke from 6 - 10 p.m. with our local DJ, Ron.

Author’s note: historical research was done through Google search and Oxford and American Encyclopedias.